DETERMINING THE OPTIMUM RIPENING TIME OF IRANIAN WHITE CHEESE BY RESPONSE SURFACE METHOD

Q: How can I download an article?

To download an article from SID, first log in to the site, search for the article title, and click on the 'Download Article' option.

Q: How can I download an ISI article?

To download an ISI article on SID, enter the keyword or article title in the search bar, view the relevant results, click on the desired article, and select the 'Download Article' option.

Q: How can I access the SID database?

To access the SID database, visit SID.ir, create an account, and log in to access scientific resources.

Q: Is downloading articles from SID free?

Some articles on SID are available for free, while others require payment. Details are specified on the article's page.

SALARI ROZITA; MORTAZAVI SEYED ALI

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2008 | Volume:5 | Issue:2 Page(s): 17-26

Download Full-Text

Persian Verion

View:

1,322

Download:

Cites:

Information Journal Paper

Title

DETERMINING THE OPTIMUM RIPENING TIME OF IRANIAN WHITE CHEESE BY RESPONSE SURFACE METHOD

Author(s)

SALARI ROZITA | MORTAZAVI SEYED ALI | Issue Writer Certificate

Keywords

WHITE CHEESEQ4

PROTEOLYSISQ2

LIPOLYSISQ2

ORGANOLEPTIC PROPERTIESQ4

CHEESE RIPENINGQ3

Abstract

In order to determine the effect of different ripening time and ripening temperature conditions on the flavor, aroma and texture development and its acceptability for consumer and also selecting the optimum conditions of CHEESE RIPENING ,an analysis was done with CRD test and three replications on 4 types of cheese having different ripening conditions including: traditional cheese A (two weeks at 16oC and one month at 4oC)-traditional cheese B (one week at room temperature and one month at 14oC)- UF-C cheese (one day at room temperature and 10 days at 18oC and two weeks at 4oC)-UF-D cheese(one day at 25oC and 4 days at 4oC). Chemical properties such as NPN/TN (non protein nitrogen to total nitrogen), ADV (acid degree value) and total acceptance at different storage time analyzed. The results showed that traditional cheese A and UF-D had the largest and lowest contents of NPN/TN, ADV and total acceptance, respectively. The effect of increasing NPN/TN, ADV on sensorial characteristics and total acceptance of cheese was not significant for UF-D only, and total acceptance increase showed the maximum amounts at the initial two weeks in the other samples. At the same time and temperature, traditional cheese had larger amounts of NPN/TN but UF type cheese had larger amounts of ADV. Modeling of the results by Response Surface Method indicated that the effect of increasing values of ADV (lipolysis) was greater than NPN/TN (proteolysis) on the intensity of CHEESE RIPENING process and total acceptance, and therefore between 4 types of cheese optimum ripening conditions was for traditional B.

Cites

References

Cite

APA: Copy

SALARI, ROZITA, & MORTAZAVI, SEYED ALI. (2008). DETERMINING THE OPTIMUM RIPENING TIME OF IRANIAN WHITE CHEESE BY RESPONSE SURFACE METHOD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 5(2), 17-26. SID. https://sid.ir/paper/72145/en

Vancouver: Copy

SALARI ROZITA, MORTAZAVI SEYED ALI. DETERMINING THE OPTIMUM RIPENING TIME OF IRANIAN WHITE CHEESE BY RESPONSE SURFACE METHOD. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2008;5(2):17-26. Available from: https://sid.ir/paper/72145/en

IEEE: Copy

ROZITA SALARI, and SEYED ALI MORTAZAVI, “DETERMINING THE OPTIMUM RIPENING TIME OF IRANIAN WHITE CHEESE BY RESPONSE SURFACE METHOD,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 5, no. 2, pp. 17–26, 2008, [Online]. Available: https://sid.ir/paper/72145/en

Related Journal Papers